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1 Ready Crust® Shortbread Pie Crust
1 cup sugar
1/4 cup cornstarch
1 cup water
2 egg yolks, beaten
1 tablespoon margarine or butter
2 teaspoons grated lemon peel
1/4 cup lemon juice
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar>
1/3 cup sugar
Dessert
Vegetarian
Dessert
All year round
30 min
- In medium saucepan stir together 1 cup sugar and cornstarch. Stir in water. Cook and stir over medium heat until mixture thickens and boils.
- Gradually stir about half of hot mixture into egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir until mixure boils. Boil gently for 2 minutes, stirring frequently. Remove from heat.
- Stir in margarine or butter and lemon peel. Gently stir in lemon juice. Keep warm.
- In small mixing bowl beat egg whites, vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form.
- Spread lemon mixture in crust. Spread meringue over top, sealing to edge of crust. Bake at 350°F for 15 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate at least 3 hours. Store in refrigerator.